Ingredients with Measurements:
- 3 lbs beef chuck roast
- 1 cup beef broth
- 1 cup orange juice
- 1/2 cup red wine
- 1/4 cup honey
- 3 sprigs fresh rosemary
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp cornstarch
- 2 tbsp water
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a Dutch oven or heavy-bottomed pot, combine beef broth, orange juice, red wine, honey, rosemary, garlic, salt, and black pepper.
3. Add the beef chuck roast to the pot and spoon some of the liquid over the top.
4. Cover the pot with a lid and place in the preheated oven.
5. Cook for 2 1/2 to 3 hours, or until the internal temperature of the beef reaches 145°F.
6. Remove the pot from the oven and transfer the beef to a cutting board.
7. Strain the liquid from the pot into a saucepan and bring to a boil.
8. In a small bowl, whisk together cornstarch and water until smooth.
9. Slowly pour the cornstarch mixture into the boiling liquid, whisking constantly until the sauce thickens.
10. Slice the beef and arrange on a serving platter.
11. Pour the thickened sauce over the beef.
Time:
Preparation time: 15 minutes
Cooking time: 2 1/2 to 3 hours
Temperature:
Oven temperature: 325°F
Internal temperature of beef: 145°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 16g
Protein: 42g
Sodium: 500mg
Sugar: 14g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine can be substituted with beef broth or grape juice.
- Honey can be substituted with maple syrup or agave nectar.
- Cornstarch can be substituted with arrowroot powder or potato starch.
Variations:
- Add sliced carrots and potatoes to the pot for a one-pot meal.
- Use thyme or sage instead of rosemary for a different flavor profile.
- Add a splash of balsamic vinegar for a tangy twist.
Tips and tricks:
- Let the beef rest for 10-15 minutes before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the beef is cooked to the correct temperature.
- Make sure to whisk the cornstarch mixture thoroughly to avoid lumps in the sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the beef and sauce in a microwave-safe dish and heat in the microwave for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the beef and sauce on a large platter with fresh rosemary sprigs as a garnish.
Garnishes:
Fresh rosemary sprigs
Pairings:
- Serve with roasted vegetables, such as Brussels sprouts or carrots.
- Pair with a side salad dressed with a citrus vinaigrette.
Suggested side dishes:
- Roasted vegetables
- Side salad
- Mashed potatoes
Troubleshooting advice:
- If the sauce is too thin, whisk in more cornstarch and water mixture until desired thickness is reached.
- If the beef is not cooked to the desired temperature, return to the oven and check the temperature every 15 minutes until it reaches 145°F.
Food safety advice:
- Always use a meat thermometer to ensure the beef is cooked to the correct temperature.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food history:
Daube is a French dish that originated in Provence. It is a slow-cooked beef stew that is typically flavored with red wine, garlic, and herbs.
Flavor profiles:
This dish is savory and slightly sweet with a hint of citrus and rosemary.
Serving suggestions:
Serve this dish as the main course for a dinner party or special occasion.
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Region: French